Keto Brookies Recipe: Chewy Chocolate Brownie + Cookie Bars

Brownie layer

• 42 grams coconut flour (6 TBS)
• 28 grams cocoa powder (1/3 cup)
• 150 grams granulated sweetener of choice (3/4 cup) I used granulated monkfruit sweetener
• 1/4 tsp salt
• 4 large room temperature eggs
• 6 TBS butter, melted and cooled
• 1 tsp vanilla extract

Cookie layer

• 6 TBS very soft room temperature butter
• 25 grams granulated sweetener (2 TBS)
• 50 grams brown sugar sweetener (1/4 cup)
• 1/2 tsp vanilla extract
• 3 large room temperature eggs
• 42 grams coconut flour (6 TBS)
• 1/4 tsp salt
• 5 grams baking powder (1 tsp)
• 2 oz keto chocolate chips (1/4 cup)

• Preheat the oven to 350°F (175°C). Line an 8 x 8-inch pan with parchment paper, leaving excess to lift the finished slab out easily. In a large bowl, sift together the dry brownie ingredients until smooth. Stir in the eggs and cooled melted butter until a thick, even batter forms.
• Spread the brownie batter into the prepared pan with a spatula to create an even layer. Set aside. For the cookie layer, place the softened butter, the two sweeteners and vanilla in a mixing bowl. Beat on low briefly, then increase to medium and beat until creamy, about 1 minute.
• Scrape down the bowl and add the eggs. Beat on low to combine, then on medium-low until smooth. In a separate bowl, sift together the coconut flour, baking powder and salt for the cookie layer, leaving out the chocolate chips for now.
• With the mixer on low, add the dry coconut flour mixture gradually so it incorporates fully. Pause as needed to scrape the bowl. Once fully added, increase to medium-low and beat about 1 minute more until a smooth dough forms.
• Scrape the dough out and knead it briefly by hand to check texture; it should be moist but not sticky. If it feels too wet, add 1 tablespoon (about 7 g) more coconut flour. Fold in the keto chocolate chips until evenly distributed.
• Drop scoops of cookie dough over the brownie layer and press each mound gently to create an even top. Bake in the preheated oven for about 30 minutes, or until the brownie layer is set and no longer jiggly in the center.
• Remove from the oven and allow the slab to cool in the pan for at least 1 hour to firm up. When cooled, lift the brookies from the pan using the parchment overhang and transfer to a wire rack to cool completely before slicing into 20 slices.